Panneed Veal

• 8 (2-ounce) veal loins
• 2 cups flour
• 4 eggs, beaten
• 1/4 cup milk
• 2 cups dried fine bread crumbs
• Olive oil for frying
• 1/4 cup grated Parmigiano-Reggiano cheese
• Long chives
• 2 tablespoons chopped chives
• 2 tablespoons brunoise red peppers

1. Season each piece of veal with Essence.
2. Place each portion of veal between two sheets of plastic wrap.
3. Gently pound the veal very thin.
4. Season the flour and bread crumbs with Essence.
5. In a mixing bowl, whisk the eggs and milk together.
6. Season the egg wash with Essense.
7. Dredge the veal in the flour.
8. Dip the veal in the egg wash, letting any excess drip off.
9. Dredge the veal in the bread crumbs, coating each side completely.
10. In a large saute pan, heat the olive oil.
11. When the oil is hot, pan-fry the veal for 2 minutes on each side.
12. Remove from the oil and drain on a paper-lined plate.
13. Season the veal with Essence.

veal loins, flour, eggs, milk, bread crumbs, olive oil, cheese, chives, chives, brunoise red peppers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/panneed-veal-recipe.html (may not work)